Microbiological contamination of cooked meats and environmental sites in premises selling both raw and cooked meat products

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Abstract
Aerobic plate counts and the detection of Escherichia coll and Enterococcus faecalis have been used to investigate microbial contamination of cooked meats and selected environmental sites in butchers’ shops. The performance of butchers who produced ready‐cooked meats and those who sold only bought‐in meats was compared. The microbiological acceptability of the cooked meats was assessed using the provisional guidelines produced by the Public Health Laboratory Service (PHLS) Food Surveillance Group. There was a significant association between all three microbial parameters for environmental sites (hands, surfaces, and cloths) in premises where cooked meats were produced. In foods the presence of E. coli was related to Enterococcus faecalis but not to total aerobic counts. No close relationships between microbial parameters and risk‐assessment inspections were found. The value of microbiological examination as part of food‐hygiene inspections in high‐risk businesses is discussed.